So i pulled the carboy to take a gravity after 8 days, its at 1.015 so it hasn't finished as much as i'd hope.
I did get some strangeness on the top. Its rather congealed and didn't break up easily with a little swirling. There weren't any off scents that i could tell. I'm not sure if it is pellicle?
I tossed in a little bit of nutrients and gave it a swirl.
View attachment 693334
Thats not a bad idea. its a test batch, only 1.5gThat's a whole lot of headspace. I'd rack it off the mystery goop into something smaller.....
I make zero carb "hard seltzer" by putting 4.5 gal of RO water, 6-8 cups of 180proof ethanol, and a small container of artificial brewing flavoring (strawberry kiwi, watermelon, etc) in a corny keg.
It's refreshing and halfway decent.
how does this compare to making fermented sugar seltzer? Flavor/ cost/ etc..
how does this compare to making fermented sugar seltzer? Flavor/ cost/ etc..
Your weird surface chunks just look like yeast rafts. But 2nd the comment on too much headspace. Fine for primary but get it into a smaller vessel once it starts to slow.So i pulled the carboy to take a gravity after 8 days, its at 1.015 so it hasn't finished as much as i'd hope.
I did get some strangeness on the top. Its rather congealed and didn't break up easily with a little swirling. There weren't any off scents that i could tell. I'm not sure if it is pellicle?
I tossed in a little bit of nutrients and gave it a swirl.
View attachment 693334
Once i can get a recipe down i'll scale up to a normal 5g batch. The smallest carboy the brewshop had was a 3g one so thats what i went with. whats the downside of too much headspace, just risk of infection?Your weird surface chunks just look like yeast rafts. But 2nd the comment on too much headspace. Fine for primary but get it into a smaller vessel once it starts to slow.
Oxidation which leads to vinegar productionOnce i can get a recipe down i'll scale up to a normal 5g batch. The smallest carboy the brewshop had was a 3g one so thats what i went with. whats the downside of too much headspace, just risk of infection?
I'm still looking for suggestions on how to get my fg down below 1.000 for the next batch.
I'd check your ph if possible. It should hit zero, unless something is out of whack stopping the yeast. If ph is good, add another dose of nutrients.Just to update, i've added fining agent to clean it up. I'll probably rack it in my 1.75g keg tonight or tomorrow. I wont be able to drink any/much of it, since its coming in at 16carbs.
I'm still looking for suggestions on how to get my fg down below 1.000 for the next batch.
I got a bottle of gluco amylase after it was recomended here, i plan on brewing another test batch once i rack this one over. I'll be adding some gluco to it, hopefully the leftover sugar was from the concentrate that the yeast didn't like and the gluco will fix that.Looking at the ingredients on the Guava Nectar Concentrate it lists high fructose corn syrup as the first ingredient. I'm not sure that HFCS is a fermentable sugar. I'd try something like amyloglucosidase and see if it will break down the sugars.
I'll need to get some ph strips.I'd check your ph if possible. It should hit zero, unless something is out of whack stopping the yeast. If ph is good, add another dose of nutrients.
If ph is too low, you may need to add something to make it less acid. I think ec1118 is good above a ph 3.0 but struggles as ph falls. Sugar washes have zero nutrients. I think some of the more serious seltzer makers use sna/tosna additions like they do with mead.
No link, and I'm calling myself out on being too lazy to look. I know I've read about them on this site, check the mead forums.I'll need to get some ph strips.
I added some ph stabilizer to the water, maybe i should add more?
Sna/tosna? have a link?
No link, and I'm calling myself out on being too lazy to look. I know I've read about them on this site, check the mead forums.
Don't waste your time with strips. Buy a meter on Amazon. They are under $20. They aren't as accurate or precise as the high end lab stuff, but more accurate than the strips. Good enough for what we are trying to achieve.
I got a bottle of gluco amylase after it was recomended here, i plan on brewing another test batch once i rack this one over. I'll be adding some gluco to it, hopefully the leftover sugar was from the concentrate that the yeast didn't like and the gluco will fix that.
Awesome, ill have to check that out, I didn't know it was possible to have 196 pages dedicated to hard seltzer!Just to mention - Brewer’s Publications just released “How to Make Hard Seltzer.” It’s a 196 page book by Chris Colby. $19.95 and it’s currently on sale for $13.95 if you are an AHA member. I just ordered mine and am really looking forward to reading it. Sounds like some of you already have good ideas on this.
Thanks for the advice. I ordered a ph meter on amazon, had to navigate the reviews to find one that wasn't a cheap pos, vs a $100 one. I ended up with this one:No link, and I'm calling myself out on being too lazy to look. I know I've read about them on this site, check the mead forums.
Don't waste your time with strips. Buy a meter on Amazon. They are under $20. They aren't as accurate or precise as the high end lab stuff, but more accurate than the strips. Good enough for what we are trying to achieve.
Thanks, i ordered some calcium carbonate. How often do you test the ph during fermentation? Whats DADY?Cheap handheld pH meters do the trick.. I put a couple tablespoons of calcium carbonate in my sugar washes. If it drops in the low 3s I add a tbsp more. I've also heard of people putting oyster shells in the bottom..... I use DADY in large portions, I think it holds up to low pH better. But you can't drink what it makes.
wouldn't hurt to try pectinase enzyme also.....
https://www.homebrewing.org/Pectic-...ntoZNzxY4Gd2AEWj6SwJS4T5rEP0WJ_BoCdygQAvD_BwE
gluco will ferment beer dry, not sure about fruit juice?
I ordered some pectic enzyme also, i'll add this with the gluco to the next batch. Hopefully it'll take it down to under 1.000
I may just pre-order that. Thanks for the heads up.Just to mention - Brewer’s Publications just released “How to Make Hard Seltzer.” It’s a 196 page book by Chris Colby. $19.95 and it’s currently on sale for $13.95 if you are an AHA member. I just ordered mine and am really looking forward to reading it. Sounds like some of you already have good ideas on this.
ohhhhhhh.....thats what you meant about not being able to drink what it makes............Maybe i'll switch over to that after my next/last packet of ec-1118Distillers active dry yeast (red star)
https://labelpeelers.com/liquor-making/yeast/dady-red-star-distillers-yeast-1lb/
I check pH after 3 days, then daily. The meter I use is similar to the one in your link. Open lid and stir it around.
https://www.meadmaderight.com/tosna.htmlI'll need to get some ph strips.
I added some ph stabilizer to the water, maybe i should add more?
Sna/tosna? have a link?
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